Not sure about you but I am ALWAYS looking for quick meals during the week. Most days I will get home, change into workout clothes, and head straight to the gym to meet Alex. We spend about an hour at the gym and both end up starving when we get home. Alex will usually grab a snack while I head straight into the kitchen to start dinner. I rarely let him cook. Call me crazy but the kitchen is my place. I don’t really even let him help prepare the food. Which I should probably work on doing… anyways, my goal on these nights is to have dinner ready as soon as possible. Frittatas are starting to make their way into our rotation quite often. Frittatas are a great way to use up those veggies that are about to go bad or overflowing from the fridge. This happens often with our tiny little fridge. Our landlord, back when we weren’t living here, bought a small “apartment” sized fridge. Now, yes, we live in an apartment. But it is a nice spacious apartment with more than enough room for a full size fridge. The tenets who lived here before us never cooked. Ever. Blows my mind considering I cook 5-6 nights a week. It is hard to fit a weeks worth of fruits and vegetables into our little fridge which means when the weekend gets close, I need to use up veggies to make room for next week’s meals or leftovers.
The other day I had half a bag kale, a container of mushrooms that were on their last leg, a random roma tomato and about a 1/3 container of cherry tomatoes hanging out in the kitchen. First thought was omelets but that’s too hard because I can never flip them or keep them from falling apart. Plain sauteed vegetables with some protein side didn’t really sound appetizing. Next logical step was frittata. They are quick, easy, and delicious. Plus they make great leftovers!
I sauteed up the veggie, added the eggs, a few seasoning and some cheese then let it cook up first on the stove top then under the broiler. The whole dinner took about 20 minutes from start to finish. It helped that the kale and mushrooms were pre-cut. Frittatas are versatile, use what you have on hand! I had some Parmesan and some scamorza cheese. The scamorza cheese is a wonderful melty Italian cheese that I bought for pizza. We have a ton of it leftover after making our one small pizza. It added a fun stringy, melty, gooey aspect to our frittata. Sooo good.
Veggie Fritatta with Kale, Mushrooms, and Tomatoes (serves 6)
- 8 eggs
- 1/4 cup milk (I used skim)
- 3.5 cups Kale
- 1 pint sliced mushrooms
- about 1 cup tomatoes diced (I used 1/3 container of cherry tomatoes and 1 small roma tomato)
- 1.5 Tbsp canola oil
- 1 ounce shredded parmesan
- 1.5 oz scamorza cheese
- 1/2 tsp garlic powder
- 1/4 tsp dried minced onion
- salt and pepper to taste
1. Using a large oven safe skillet (I used my cast iron skillet), heat the canola oil over medium-high heat. Once heated, throw in the mushrooms and tomatoes. Season with salt, pepper, and minced onion
2. Beat the eggs with the milk, and garlic powder. Add in the cheeses
3. Once the mushrooms and tomatoes are cooked thoroughly, add in the kale and let wilt for 2-3 minutes. Stir frequently
4. Add in the egg and cheese mixture and distribute evenly
5. Cook for about 2-3 minutes on medium-high heat.
6. Turn on your broiler and pop the entire pan in the oven about about 6-7 minutes. Watch carefully and rotate your pan as needed to avoid burning. Mine took 6 minutes until the eggs were set.
7. Let sit for a couple minutes before cutting into the frittata. Serve with a side salad or fruit.
We also like ours with some ketchup and mayonnaise. This comes from when we spent a semester in Spain and would have tortilla de patata. It was always served with mayo and ketchup. Alex’s senora would send him and his roommate Andy on trips with tortilla on french bread with mayo as a travel meal. Frittata leftovers are wonderful this way too. Give it a try. Absolutely delicious.
What are you favorite frittata ingredients? Do you have a go to weeknight meals that shows up regularly in your meal rotation?